JP5238993B2 - Tea extract, tea beverage and method for producing them - Google Patents

Description

TECHNICAL FIELD OF THE INVENTION

  The present invention relates to tea extracts, tea beverages, and methods for producing the same, and in particular, it has excellent palatability, in which catechins that are bitter and astringent components are removed, containing amino acids that are umami components of tea in high concentrations. The present invention relates to a method for producing a tea extract.

Conventional technology

  Originally, green tea is evaluated as a good tea or better extraction method as the taste of amino acids leached from tea leaves like gyokuro increases. For example, extracting gyokuro at a temperature of about 60 ° C. or extracting ordinary sencha with ice water is based on extracting only umami components without extracting catechins with a lot of astringency. . That is, it is often said that green tea with excellent flavor has a low catechin content and a strong umami.

  In recent years, many packaged tea beverages filled in containers such as cans and plastic bottles have been developed, and the market for green tea beverages is growing especially among tea beverages. Consumers' preference for such tea beverages is increasing, and there is a demand for the development of packaged tea beverages that have strong umami and richness and have reduced astringency and bitterness, as put in a teapot.

  Therefore, the following method has been reported as a method for producing a flavorful tea extract or tea beverage. Patent Document 1 describes a tea extraction method characterized in that useful components are extracted from teas with at least two types of extraction waters of low temperature extraction water and high temperature extraction water. In the case of green tea, extraction with low temperature extraction water at 40-60 ° C. can extract components such as umami or astringency such as amino acids, catechins and caffeine, and aromatic components such as hexanal having a relatively low boiling point. It is described that astringent components such as catechin can be mainly extracted when extracted with high temperature extraction water.

  In Patent Document 2, tea leaves are extracted in high temperature water at 80 to 100 ° C and then extracted at a low temperature of 30 to 50 ° C. Tea beverages having deep umami, strong richness and weak astringency similar to tea beverages are disclosed.

  In Patent Document 3, catechins obtained by mixing an extract obtained by extracting green tea leaves with water at −5 to 9 ° C. and an extract obtained by extracting this extraction residue with warm water at 50 to 100 ° C. A tea beverage containing a too strong bitterness or astringency that is contained in the concentration is disclosed.

Patent Document 4 discloses that a tea extract having umami and less astringency can be obtained by immersing and extracting tea leaves in still water from which dissolved oxygen is removed and maintained at 0 to 36 ° C. ing.
In Patent Document 5, degassed water having a dissolved oxygen concentration of 1 ppm or less at 20 ° C. or more and less than 60 ° C. (preferably 50 ° C. or less) is used, and the total catechin concentration and gallic acid ester type catechin concentration fall within a specific range. It is disclosed that by performing extraction as described above, it is possible to produce a tea beverage with reduced astringency and astringency when sold and drunk in a state cooled to room temperature or lower.
Moreover, the method of improving the flavor of a tea extract is also disclosed by extracting using an enzyme. For example, Patent Document 6 describes that tannin-degrading enzyme is added to and mixed with ordinary green tea and extracted with hot water, and this effect describes that the flavor unique to tea is enhanced.
Patent Document 7 discloses that after removing tannin from a tea extract, glutaminase is allowed to act to increase the amount of glutamic acid in the tea extract.
Patent Document 8 describes that an extract obtained by adding protopectinase and protease to sencha (green tea) and extracting the mixture is excellent in flavor, and further, protease is contained in tea leaves. It is also described that protein is decomposed to produce amino acids, and the amino acid flavor acts to reduce the bitterness, astringency and the like of the extract.
Patent Document 9 describes a synergistic effect that cannot be predicted from the single use of each enzyme by adding two types of enzymes, protease and tannase, to the tea material and extracting them. It is described that a green tea extract with a high-class feeling can be produced that exhibits a natural effect, has a strong umami taste and richness, and has little astringency.
Patent Document 10 discloses a high-flavored tea leaf extract obtained by enzymatic degradation extraction treatment of tea leaves using an enzyme group having cellulase, hemicellulase, pectinase, and protopectinase, and high-temperature extraction obtained by a high-temperature extraction method. A method for producing a green tea beverage using a tea leaf extract is disclosed.
Furthermore, tea beverages that have reduced bitterness and astringency by adding amino acids have also been reported. For example, Patent Document 11 discloses a semi-fermented tea in which the bitterness and astringency are reduced by adding theanine. Applicants have also disclosed a tea beverage in which 6-20 mg / 100 mL of glutamic acid is added to a tea beverage having a catechin content of 40-100 mg / 100 mL to suppress the astringent taste of catechin (Patent Document 12). ).
Japanese Patent Laid-Open No. 11-56242 JP-A-6-303904 Japanese Patent No. 3590027 JP 2000-50799 A JP-A-6-343389 JP 49-110900 A JP 2005-124500 A Japanese Patent Laid-Open No. 1-300848 Japanese Patent No. 3787718 Japanese Patent No. 3820372 JP 2000-197449 A JP 2006-42728 A

As described above, various methods for enhancing the flavor in the tea extract are known. In the method of extracting using an enzyme, the enzyme acts on proteins and fiber in tea leaves and / or tea extract. It is known to increase the concentration of amino acids that are umami components in the extract. However, the flavor of the tea extract obtained by these methods is not always satisfactory, it contains a higher concentration of amino acids that are more umami and kokumi ingredients, and catechins that are bitter and astringent ingredients. Development of reduced tea extract has been desired.
That is, an object of the present invention is to provide a tea extract containing a umami / kokumi component at a high concentration and having reduced bitterness / astringency components and a method for producing the tea extract. Another object of the present invention is to provide a container-packed tea beverage that has a rich umami and can be sold in large quantities with little astringency.

As a result of intensive studies to solve the above problems, the present inventors have conducted extraction using an enzyme (in this specification, sometimes referred to as “enzyme extraction”), and the amino acid concentration of the enzyme It has been thought that the action of increasing the catechins may not be sufficiently exhibited or inhibited by the presence of catechins. Based on this idea, when at least a part of catechins is removed from tea leaves and then enzymatic extraction of the tea leaves is performed, the amino acid content of the resulting tea extract is dramatically increased and the catechins content is reduced. I found out. The tea extract has an unprecedented composition, that is, the ratio of the total amount of amino acids to the tea leaf-derived solid content in the tea extract is 2.5% by weight or more (preferably 5.0% by weight or more). More preferably 7.0 wt% or more), and the ratio of the total amount of catechins is 15.0 wt% or less (preferably 13.5 wt% or less, more preferably 10.0 wt% or less, particularly preferably It was confirmed that the tea extract was usable as a flavor enhancer for tea beverages because it had umami and richness and no bitterness.
Further, as a result of further investigation, the present inventors have found that a fresh umami can be imparted when theanine is mixed with the tea extract at a certain ratio. And if you use a low temperature extract of tea leaves as this theanine, it becomes a tea extract with a fresh umami and thick body and reduced bitterness and astringency, especially using the extraction residue of the low temperature extract As a result, it was found that a tea extract with a rich flavor that has never been obtained can be obtained by removing catechins from the residue and performing enzyme extraction, thereby completing the present invention.

That is, the present invention relates to the following contents.
1. A tea extract obtained by bringing a tea leaf into contact with a solvent, wherein the ratio of the total amount of amino acids to the tea leaf-derived solid content in the tea extract is 2.5% by weight or more (preferably 5.0% by weight or more) More preferably 7.0 wt% or more), and the ratio of the total amount of catechins is 15.0 wt% or less (preferably 13.5 wt% or less, more preferably 10.0 wt% or less, particularly preferably 8.0% by weight or less) tea extract.
2. The tea extract according to 1 above, further comprising theanine, wherein the proportion of theanine is 0.1 or more (preferably 0.15 or more ) based on the amino acid.
3. 3. The tea extract according to 2 above, wherein theanine is added as a low temperature extract of tea leaves obtained by extracting tea leaves with a solvent of 40 ° C. or lower.
4). The tea extract of any one of said 1-3 containing the enzyme extract of a tea leaf.
5. 5. The tea extract according to 4 above, wherein the enzyme is one or more selected from protease, cellulase, and pectinase.
6). 6. The tea extract according to 4 or 5 above, wherein the enzyme extract is an enzyme extract obtained by removing at least part of catechins from tea leaves and performing enzyme extraction on the tea leaves.
7. The tea extract according to any one of 1 to 6 above, wherein the Brix of the tea extract is 0.1 to 20%.
8). 7. The tea extract according to any one of 1 to 6 above, wherein the tea extract is in powder form.
9. A packaged tea beverage containing the tea extract according to any one of 1 to 8 above.
10. Next step,
1. 1. removing at least a portion of tea leaf catechins; Enzymatic extraction of tea leaves from which the catechin has been removed to obtain an enzyme extract;
A method for producing a tea extract, comprising:
11. 11. The method for producing a tea extract according to 10 above, wherein the step of removing catechins is removal of a high-temperature extract extracted with an aqueous solvent at 60 ° C. or higher.
12 11. The method for producing a tea extract as described in 10 above, wherein the step of removing catechins is removal by acid treatment.
13. Furthermore, the next step,
3. Mixing theanine into the enzyme extract to obtain a tea extract with a high content of theanine;
The manufacturing method of the tea extract of any one of said 10-12 containing this.
14 14. The method for producing a tea extract according to the above 13, wherein theanine is added as a low-temperature tea leaf extract obtained by extracting tea leaves with a solvent at 40 ° C. or lower.
15. 15. The method for producing a tea extract according to 14 above, wherein the tea leaf from which catechins are removed is an extraction residue after extracting the low-temperature extract.
16. A method for increasing the amino acid content in a tea extract by removing at least a part of catechins contained in tea leaves before the enzyme extraction in the tea extract obtained by enzyme extraction of tea leaves.

  The tea extract of the present invention contains amino acids that are umami and richness components in high concentrations, and catechins that are bitterness and astringency components are reduced. Taste and richness can be imparted. In particular, by adding the tea extract of the present invention to a tea beverage, it is possible to provide a packaged tea beverage that has a fresh umami and a complex umami with a rich body and suppresses bitterness. it can.

BEST MODE FOR CARRYING OUT THE INVENTION

(Tea extract)
The tea extract of the present invention is a tea extract containing a high concentration of amino acids that are umami and rich taste components and reduced catechins that are bitter and astringent components. The term “tea extract” as used herein refers to a solvent extract of tea leaves obtained by bringing tea leaves into contact with a solvent, particularly an aqueous solvent. The tea extract of the present invention may be used as it is as a tea beverage, but is usually produced as an extract that is thicker than a tea beverage, that is, has a higher soluble solid content (also referred to herein as a tea extract). It is used as a flavor enhancer by being added to food or drink such as water or tea beverage. Here, when the tea extract of the present invention is liquid, its Brix is usually about 0.1 to 20%. The tea extract of the present invention may be made into a powder form by pulverizing the liquid tea extract by a conventional method.
The tea extract (tea extract) of the present invention is usually obtained by enzymatic extraction of tea leaves. As used herein, enzyme extraction means extraction of tea leaves to which an enzyme has been added and mixed with an aqueous solvent or extraction of tea leaves with an aqueous solvent to which an enzyme has been added.
As described above, the tea extract of the present invention is characterized by containing an amino acid at a high concentration and having few bitterness and astringency components. Specifically, in the tea extract, the ratio of the total amount of catechins to the tea leaf-derived solid content is 15.0 wt% or less, preferably 13.5 wt% or less, more preferably 10.0 wt% or less, Particularly preferably, the bitter and astringent taste is not felt when the content is 8.0% by weight or less. In this tea extract having a catechin content, the ratio of the total amount of amino acids is 2.5% by weight or more, preferably 5.0% by weight or more, more preferably 7.0% by weight, based on the solid content derived from tea leaves. When it is above, it becomes a tea extract having umami and richness. The tea extract of the present invention not only has a high amino acid content, but also has a high amino acid content with respect to catechins, so that it does not give bitter astringency when added to beverages (especially tea beverages). Only umami and richness can be enhanced.

Furthermore, the theanine-rich tea extract in which theanine is mixed with the tea extract of the present invention in a certain ratio can enhance the fresh umami in addition to the umami and richness. The theanine content is preferably added so that the theanine content of the amino acids in the tea extract is 0.1 or more , preferably 0.15 . Or, the proportion of theanine is 0.3% by weight or more, preferably 0.6% by weight or more, more preferably 0.8% by weight or more, and still more preferably, based on the tea leaf-derived solid content in the tea extract with a high content of theanine Is preferably 1.0% by weight or more, particularly preferably 1.5% by weight or more. Theanine may be commercially available as purified from tea leaves, but when added as a low temperature extract of tea leaves, aroma components such as hexanal are also mixed, so fresher umami and thickness A certain richness can be imparted. Here, the low temperature extract of tea leaves refers to those obtained by extracting tea leaves with an aqueous solvent at 40 ° C. or lower, and green tea extracts (low temperature) obtained by immersing and filtering green tea leaves with water at 40 ° C. or lower. Extract)).
As above-mentioned, the tea extract of this invention can be used as food-drinks raw materials, such as a tea drink and confectionery. The tea extract of the present invention has a fresh flavor, richness, and thick umami, which is not found in conventional tea extracts, and is less prone to bitterness and astringency, and thus is suitably provided as a tea beverage.
The tea extract of the present invention can be made into a tea beverage as it is or by appropriately performing dilution or the like as necessary. When this tea beverage is filled in a container, it can be ingested on a daily basis as a tea beverage having rich richness and umami like a high-quality tea put in a teapot and less bitterness and astringency. A container here is not specifically limited, For example, containers, such as a plastic bottle, a can, a bottle, a paper pack, are mentioned.
When the pH of the tea beverage is adjusted to about 5.9 to 6.3, the flavor characteristic of the present invention can be maintained over a long period of time, and it is advantageous for preventing browning. Moreover, when protease is used when preparing an enzyme extract, a tea beverage excellent in storage stability (precipitation prevention) can be obtained.

(Method for producing tea extract)
The method for producing a tea extract containing the amino acid of the present invention in a high concentration and from which catechins have been removed is not particularly limited as long as it is a method that can contain the above-mentioned specific range of amino acids and catechins. For example, a) a method of removing catechins by a known method (for example, resin adsorption) from a low-temperature tea leaf extract from which amino acids are extracted at a high concentration, and b) a green tea leaf of 5 to 50%, preferably 10 to 30 By adding about 1% hydrochloric acid and soaking at high temperature (about 80 ° C), the protein in tea leaves is hydrolyzed to produce amino acids, and catechins are precipitated and removed, so that amino acids are contained in high concentration. And a method (acid treatment method) for obtaining a tea extract with reduced catechins. However, the method (a) is inefficient, and the tea extract obtained by the acid treatment method (a) contains a large amount of acid, so it is necessary to add a neutralizing agent. As a result, a large amount of salt is produced. Therefore, there is a problem that the flavor is not preferable. As a method for obtaining the tea extract of the present invention, the present inventors have removed at least a part of catechins from tea leaves, and then enzymatically extracted the tea leaves, thereby containing the amino acid of the present invention at a high concentration. It has been found that a tea extract (enzyme extract) from which catechins have been removed can be easily obtained with a flavorful tea extract that does not contain components such as salt that are not originally contained in tea leaves. In this production method, by removing at least a part of the catechins from the tea leaves, the enzyme action can be enhanced when the tea leaves are treated with an enzyme. As a result, the catechins contain a higher concentration of amino acids. Can be reduced.
In addition, the present inventors mixed the above-described enzyme extract with separately prepared theanine, particularly a low-temperature extract of tea leaves, so that it has a rich and thick umami taste, less bitterness and astringency, and It has also been found that a tea extract having a fresh umami taste can be obtained.
In the present invention, the step of removing catechins from tea leaves, the step of obtaining an enzyme extract from the tea leaves, and the step of obtaining a low temperature extract as necessary can be carried out continuously in the same extractor, Details of each process will be described below.

(First step: step of removing catechins)
As described above, the method for producing a tea extract of the present invention is characterized in that catechins are first removed from tea leaves. Here, the catechins in the present specification represent a generic name of catechin, epicatechin, gallocatechin, epigallocatechin, catechin gallate, epicatechin gallate, gallocatechin gallate and epigallocatechin gallate.
The method for removing catechins from tea leaves is not limited as long as it is a method that can remove at least a part of catechins. For example, a tea leaf extract is obtained by contacting tea leaves with an aqueous solvent, and this extraction is performed. A method for removing (disposing) the liquid can be exemplified. In particular, since catechins are easily extracted at high temperature, a high temperature (preferably 60 ° C or higher) solvent (preferably water) is brought into contact with tea leaves to obtain a high temperature extract, and this extract is removed (discarded) ) Is preferred.
Moreover, as a method for efficiently removing only catechins, a method using an adsorbent resin, for example, a method of contacting the adsorbent resin at a high temperature (preferably 60 ° C. or higher) described in WO2005 / 077384, and the like can be mentioned. Since this extract has catechins selectively removed and contains tea-derived components such as umami components, it can be used as an extraction solvent in the subsequent enzyme extraction step. In addition, catechins in tea leaves can be selectively removed by a method using a known acid, alkali solution, or organic solvent. Specifically, 0.05 to 5%, preferably about 0.1 to 2% hydrochloric acid (acid solution) is added to the tea leaves (pH of about 1 to 4) and immersed at a high temperature (about 80 ° C.). Then, a method for obtaining an acid treatment solution by precipitation removal of catechins is exemplified.
From the viewpoint of workability and from the viewpoint of flavor that the original components of tea leaves can be maintained as they are, a method of obtaining a high-temperature extract and removing it is preferable.
The solvent for obtaining the high-temperature extract may be an aqueous solvent, and distilled water, ion-exchanged water, hydrous alcohol or the like can be used, but distilled water or ion-exchanged water is used in consideration of the boiling point of the alcohol. Is preferred.

Whether or not at least part of the catechins has been removed from the tea leaves is determined by the step of removing the catechins, for example, by measuring the concentration of the catechins in the above high-temperature extract or acid treatment solution, It can be evaluated whether it has been removed or not.
Catechins can be quantified by a known method (for example, a method of separating and analyzing a liquid filtered with a filter (0.45 μm) by high performance liquid chromatogram (HPLC)).
In addition, the tea leaves used as ingredients are steamed non-fermented tea (green tea) such as sencha, bancha, hojicha, gyokuro, kabusecha, and strawberry tea; Fermented teas: Semi-fermented teas such as baked tea, iron kannon tea and oolong tea; fermented teas such as black tea, Awaban tea and Puer tea can be used. Of these, non-fermented tea (green tea) and semi-fermented tea, which are particularly important for umami and rich taste, are preferably used.
Further, as the tea leaves used as the raw material, new tea leaves can be used. However, in view of economy and the like, it is preferable to use an extraction residue after extracting the low temperature extract as described later. This is because not only catechins but also amino acids may be removed in the step of removing catechins of the present invention. It is preferable from the viewpoint of amino acid yield to secure an amino acid that is easily extracted in advance.

As will be described later, according to the study by the present inventors, when green tea leaves are extracted at a low temperature, the extract contains about 15 to 25% by weight of catechins per solid content, and amino acids are 1.0 to 7.0% by weight (of which 0.4 to 3.5% by weight of theanine) was contained. The ratio of theanine in the amino acid was about 0.4 to 0.5 (see Comparative Examples A1, A1 ′, Examples D1, D1 ′, E1). When green tea leaves are extracted at a high temperature, the extract contains about 15% by weight of catechins per solid content and 2.5% by weight of amino acids (of which theanine is 1.5% by weight). It was. The ratio of theanine in the amino acid was about 0.5 (see Example B1). Furthermore, when high temperature extraction is performed on the extraction residue obtained by low temperature extraction of green tea leaves, the extract contains about 30 to 35% by weight of catechins per solid content, and amino acids of 0.4 to 2. 0% by weight (of which 0 to 1.5% by weight of theanine) was contained. The ratio of theanine in the amino acid was about 0 to 0.6 (see Examples D2, D2 ′, E2). Furthermore, in catechin removal by acid treatment, the acid treatment solution contains about 10% by weight of catechins per solid content, about 3.5% by weight of amino acids (of which theanine is 1.5% by weight) ) Was included. The ratio of theanine in the amino acid was about 0.4 (see Example C1).
From this result, it can be seen that efficient and simple removal of catechins is a method of extracting (discarding) this high-temperature extract by high-temperature extraction of the extraction residue obtained by low-temperature extraction of green tea leaves. Moreover, since the low temperature extract of green tea leaves contains a large amount of amino acids, particularly theanine, it can be seen that this low temperature extract can be used as theanine added to the enzyme extract described later.

(Second step: step of obtaining an enzyme extract)
In the present invention, enzyme extraction is performed on tea leaves from which catechins have been removed in the first step. Enzyme extraction in the present specification means extraction of tea leaves mixed with an enzyme with an aqueous solvent, or extraction of tea leaves with an aqueous solvent added with an enzyme.
The enzyme used here may be any enzyme that can increase the amino acids in the extract. For example, one or more kinds of protease, α-amylase, cellulase, hemicellulase, pectinase, protopectinase, etc. may be used in combination. Can be used. Among them, proteases that can dissolve insoluble proteins in tea leaves to solubilize low-molecular peptides and amino acids, and fibers in tea leaves to release proteins present in tea leaves to increase amino acid extraction efficiency. Use in combination with cellulase or pectinase is preferable from the viewpoint of amino acid extraction efficiency.
The above cellulase is an enzyme that performs a reaction of hydrolyzing the β-1,4-glycosidic bond of cellulose to produce cellobiose. Any cellulase that can be used in foods can be used without being limited by its origin, degree of purification, and the like. Commercially available cellulases include cellulosin T2, AC40, AL (Hankyu Kyoei Bussan Co., Ltd.), cellulase “Onozuka” 3S (Yakult Pharmaceutical Co., Ltd.), cellulase T “Amano” 4, A “Amano” 3 (Amano Enzyme) Etc.).

The pectinase (also referred to as pectin depolymerase or polygalacturonidase) is an enzyme that performs a reaction to hydrolyze the α-1,4′-glycoside bond of polygalacturonic acid (pectinic acid). Any pectinase that can be used in foods can be used without limitation on its origin, degree of purification, etc., and pectinase that is commercially available for the purpose of clarifying fruit juice, improving the yield of juice, etc. Can be used. Such pectinases include cellulosin PC5, PE60, PEL (Hankyu Kyoei Bussan Co., Ltd.), pectinase 3S, HL (Yakult Pharmaceutical Co., Ltd.), pectinase “Amano” PL, G “Amano” (Amano Enzyme Co., Ltd.), etc. Can be illustrated.
The above protease is an enzyme that acts on proteins and peptides to catalyze the hydrolysis of peptide bonds. Proteases are roughly classified into two types: endopeptidases (proteinases) that act on proteins and peptides to produce low molecular weight peptides, and exopeptidases (peptidases) that act on peptides to produce amino acids. Any of these proteases may be used, but exopeptidase capable of producing an amino acid is particularly preferable. As long as such protease can be used in foods, it can be used without limitation on its origin, purification degree, etc., and may be selected in consideration of optimum pH of action and the like. Commercially available proteases include orientase 22BF, 90N, ONS, 20A, Nucleicin (Hankyu Kyoei Bussan Co., Ltd.), Pandidase NP-2, Papain Soluble, Protease YP-SS (Yakult Pharmaceutical Co., Ltd.), Denateam AP, Denapsin, Purified Papain for Food (Nagase Chemtech Co., Ltd.), Protease M “Amano”, A “Amano” G, P “Amano” 3G, N “Amano”, Glutaminase F “Amano” 100, Neurase F, Examples include pancreatin F, papain W-40, and promeline F (Amano Enzyme Co., Ltd.).

The conditions for enzyme extraction vary depending on the type of enzyme used, the type of tea leaf, the desired palatability, etc., but usually the blending amount is 0.0001 to 0.1 based on the weight of the tea leaf, Preferably it is about 0.001-0.05 weight part. If the amount is less than 0.0001 parts by weight, an effect sufficient to increase amino acids in the extract cannot be obtained. Moreover, even if it mixes more than 0.1 weight part, since the further improvement of the extraction efficiency of an amino acid cannot be expected, it is economically disadvantageous, and the taste may affect an extract depending on the kind of enzyme. .
The temperature of the enzyme extraction may be appropriately selected in view of the optimum conditions for the enzyme to be used, but is usually about 20 to 50 ° C, preferably about 35 to 45 ° C. When the temperature is lower than 20 ° C., the extraction efficiency is poor, and when the enzyme is extracted at a temperature higher than 50 ° C., the extract may have a different taste.
The enzyme extraction time may be appropriately selected, but is usually 0.5 to 20 hours, preferably about 5 to 18 hours. If the time is shorter than 0.5 hour, the enzyme reaction may not be sufficiently performed. Moreover, since further improvement in the extraction efficiency of amino acids cannot be expected even after 20 hours or more, it is economically disadvantageous, and depending on the type of enzyme, the taste may affect the extract.
In addition, it is good to set pH at the time of enzyme extraction in view of the optimal pH of the enzyme to be used, and a pH adjuster can be added as needed.
The enzyme reaction (enzyme extraction) is preferably carried out under stirring or by circulation.

After the enzyme reaction, the enzyme is inactivated by heating at about 60 to 121 ° C. for about 2 seconds to 20 minutes. Then, in order to prevent the flavor deterioration of a tea extract (enzyme extract), it is preferable to cool immediately. The obtained tea extract may be subjected to a separation operation such as centrifugation or filtration, if necessary, to increase the clarity. Moreover, it can also be made into the form of a concentrate by performing concentration operation. Furthermore, a drying operation can be performed to obtain a dry product form (powder form).
The tea extract (enzyme extract) thus obtained contains a high concentration of amino acids and a low concentration of catechins. As will be described later, according to the study by the present inventors, when enzyme extraction was performed using an extraction residue (tea leaf) obtained by removing green tea leaves at a low temperature to remove a part of catechins, Contains about 4.0 to 6.0% by weight of amino acid per solid content (including 0.05 to 0.3% by weight of theanine), and contains about 7.0 to 8.5% by weight of catechins. It was. The ratio (a / b) between the amino acid (a) and the catechins (b) was calculated to be 0.6 to 0.7 (see Comparative Examples A2 and A2 ′). In addition, when enzyme extraction is performed using an extraction residue (tea leaf) obtained by extracting green tea leaves at a high temperature to remove a part of catechins, the enzyme extract contains about 11% by weight of amino acids per solid content ( Of these, 0.2% by weight of theanine was contained, and 0.7% by weight of catechins were contained. The ratio (a / b) between the amino acid (a) and the catechins (b) was calculated to be 15.8 (see Example B2). Furthermore, when enzyme extraction is performed on an extraction residue (tea leaf) obtained by subjecting an extraction residue obtained by low-temperature extraction of green tea leaves to high-temperature extraction, the amino acid per solid content is 7.5 to 11. About 5% by weight (of which 0.03 to 0.7% by weight of theanine) was contained, and 0.5 to 6.0% by weight of catechins was contained. The ratio (a / b) between the amino acid (a) and the catechins (b) was calculated to be 1.0 to 16.0 (see Examples D3, D3 ′, and E3). Furthermore, when enzyme extraction is performed on tea leaves that have been subjected to catechin removal by acid treatment, the enzyme extract contains about 12.5% by weight of amino acids per solid (of which theanine is 0.3% by weight). It contained about 8.0% by weight of catechins. The ratio (a / b) between the amino acid (a) and the catechins (b) was calculated to be 1.6 (see Example C2).

From this result, after extracting green tea leaves at high temperature and removing catechins or after removing catechins by acid treatment, an enzyme extract containing high-concentration amino acids and low-concentration catechins by enzyme extraction It can be seen that Combined with the result of the first step, by performing enzyme extraction using tea leaves from which catechins have been efficiently removed, a tea extract containing a higher concentration of amino acids and a lower concentration of catechins ( It can be seen that an enzyme extract) is obtained. This is thought to be because the reaction of the enzyme was enhanced by removing the catechins in the tea leaves, and the action of the enzyme was sufficiently exerted.
The amino acid content and catechin content in the enzyme extract obtained in the second step may be appropriately set according to the specifications of the desired tea extract, but usually the ratio of the total amount of amino acids per solid content is 2.5. When it is adjusted to be at least 7% by weight, preferably a tea extract having umami and richness. Further, when the ratio of the total amount of catechins per solid content is 15.0% by weight or less, preferably 10.0% by weight or less, bitterness and astringency are hardly felt. A tea extract in which the ratio (a / b) of amino acid (a) to catechins (b) in this enzyme extract is 1 or more, preferably 5 or more, more preferably 10 or more, and particularly preferably 15 or more. The enzyme extract) has been confirmed to be useful as a flavor enhancer for tea beverages and the like with a rich and rich umami taste and little bitterness or astringency.

(Third step: a step of obtaining a tea extract with a high content of theanine)
The present invention provides a tea extract that enhances fresh umami in addition to rich and thick umami by mixing theanine into the tea extract (enzyme extract) obtained by the above enzyme extraction. can get. The theanine content in this tea extract with a high content of theanine is preferably added so that the theanine content is 0.1 or more , preferably 0.15 or more , based on the total amount of amino acids. Or, the proportion of theanine is 0.3% by weight or more, preferably 0.6% by weight or more, more preferably 0.8% by weight or more, and still more preferably, based on the tea leaf-derived solid content in the tea extract with a high content of theanine Is preferably 1.0% by weight or more, particularly preferably 1.5% by weight or more. As theanine, any commercially available powdered or liquid product such as a purified product or concentrated product separated and purified from tea leaves may be used, but as described in the first step, a low-temperature extract of tea leaves is used. Since theanine is contained in a high concentration, the tea leaf low-temperature extract can be added as theanine. When this low-temperature extract of tea leaves is used, aromatic components such as hexanal are also mixed, so that a fresher umami taste and a thick body can be imparted. Below, the low temperature extract of tea leaves is demonstrated in detail.

  The tea leaves that are used as the raw material for the low temperature extract of tea leaves include steamed non-fermented tea (green tea) such as Sencha, Bancha, Hojicha, Gyokuro, Kabusecha, and Kochacha; Non-fermented teas such as tea; semi-fermented teas such as baling tea, iron kannon tea, oolong tea; fermented teas such as black tea, Awaban tea, and puar tea can be used. Among these, non-fermented tea and semi-fermented tea, in which umami and rich taste are particularly important, are preferably used. Moreover, although it depends on palatability, it is preferable from a viewpoint of flavor to use the same kind of raw material tea leaves as the above-mentioned enzyme extract.

The low temperature extract is obtained by extracting the tea leaves with a low temperature solvent. Here, low temperature means 0-40 degreeC, Preferably it is about 10-30 degreeC. Extraction at a low temperature can selectively and efficiently take out fresh umami components (including aroma components such as hexanal) of the raw tea leaves. As described above, theanine corresponds to this fresh umami component, and this theanine is a component extracted at a low temperature.
The extraction solvent is not particularly limited as long as it can be used as a food. Distilled water, demineralized water, tap water, alkaline ionized water, deep sea water, ion exchanged water, deoxygenated water, hydrous alcohol (10 to 90 v) / V% alcohol), water containing inorganic salts, and the like can be used, but it is particularly preferable to use pure water or ion-exchanged water. This is because when calcium ions, iron ions, or the like are dissolved in water, they may bind to tannins in the tea leaf extract, resulting in insoluble matters or color changes.

The amount of extraction solvent used varies depending on the type of tea leaf used, the type of extraction solvent, the extraction temperature, the desired palatability, etc., but is usually about 5 to 50 parts by weight based on the weight of the tea leaf.
Moreover, what is necessary is just to set extraction time suitably, Usually, about 5 to 30 minutes, More preferably, it is about 10 to 20 minutes. According to the study by the present inventors, when low-temperature extraction is performed, amino acids are leached faster than catechins, and when extracted with 10 times the amount of ion-exchanged water (25 ° C.) of tea leaves, about 10 minutes. It has been confirmed that the total amount of amino acids can be extracted with, and that the leaching rate of catechins increases after the total amount of amino acids has been extracted. Therefore, it is most preferable to end the extraction when the total amount of amino acids is extracted. Whether or not the total amount of amino acids has been extracted can be determined by measuring the amino acid content of the extract over time using HPLC or the like, and when elution of amino acids is no longer observed (see Reference Example 1).
The extraction method in the low temperature extraction of the present invention is not limited at all, and a known method can be used. For example, the tea leaves and the solvent are extracted by putting them in a tank, and then the extract is drained from the tea leaves with a sieve, and if necessary, the extract is obtained by centrifugation, filtration, etc. (also called kneader extraction), There is a liquid extraction method in which a solvent is passed through tea leaves and extracted through the raw material. From the viewpoint of extraction efficiency, the above-described liquid extraction is preferably used. The extraction method in this liquid extraction is not particularly limited, and any method such as a so-called drip extraction in which a shower flows down or a column extraction can be used. In the case of column extraction, for example, the extraction is performed from bottom to top. The liquid upflow method is preferable from the viewpoint of extraction efficiency and the difficulty of mesh clogging during extraction. In this case, the tea leaves are usually placed on a metal mesh, but may be any material that supports the tea leaf layer and can separate the extract from the tea leaves, such as cloth or paper, instead of the metal mesh. In addition, at the time of extraction, the inside of an extractor may be sealed and the extraction which applies a pressure may be performed, and additives, such as antioxidant, may be mixed.

The obtained low-temperature extract may be subjected to a separation operation such as centrifugation or filtration, if necessary, to increase the clarity. Moreover, it can also be made into the form of a concentrate by performing concentration operation.
The low-temperature extract thus obtained contains abundantly theanine which is a fresh umami component among amino acids. The theanine content is preferably as high as possible, but in general, extraction should be performed so that the amount is 10 mg or more, preferably 15 mg or more, more preferably 20 mg or more per 10 g of tea leaves, and soluble solid content derived from tea leaves ([g] = total amount of extract [ g] × Brix [%] / 100) as a proportion of the whole, 0.8% by weight or more, preferably 1.0% by weight or more, more preferably 1.5% by weight or more, and further preferably 2.0% by weight or more. Particularly preferably, the extraction is performed so as to be 2.5% by weight or more.
In this invention, it can be set as the tea extract which was more excellent in flavor by mixing a low temperature extract with an enzyme extract as above-mentioned. Specifically, by mixing a rich and thick umami enzyme extract containing a high concentration of amino acids with a low-temperature extract rich in theanine, a fresh umami ingredient, fresh and rich A rich umami tea extract having a thickness is obtained.

This blending ratio is such that the theanine content in the obtained tea extract with a high content of theanine is 0.1 or more , preferably 0.15 or more with respect to the total amount of amino acids, or the tea with a high content of theanine. The theanine content of the tea leaf-derived solid content in the extract is 0.3% by weight or more, preferably 0.6% by weight or more, more preferably 0.8% by weight or more, and even more preferably 1.0% by weight. As described above, it is not particularly limited as long as it is preferably 1.5% by weight or more, and may be appropriately selected according to the desired taste. In order to ensure an effective component of tea leaves, It is preferable to use the entire amount of the extract and the low temperature extract. Under the present circumstances, the volume ratio of an enzyme extract and a low temperature extract is about 1: 0.1-15 normally, Preferably it is about 1: 2-10.
The amino acid content in the mixed tea extract is 160 mg or more per 10 g of tea leaves, preferably 180 mg or more, more preferably 200 mg or more, and soluble solid content derived from tea leaves ([g] = total amount of extract [g] × Brix [ %] / 100) as a proportion of the whole, is 2.5% by weight or more, preferably 5.0% by weight or more, more preferably 7.0% by weight. The theanine content is 10 mg or more per 10 g of tea leaves, preferably 15 mg or more, more preferably 20 mg or more, and soluble solid content derived from tea leaves ([g] = total amount of extract [g] × Brix [%] / 100 ) 0.3% by weight or more, preferably 0.6% by weight or more, more preferably 0.8% by weight or more, still more preferably 1.0% by weight or more, and particularly preferably 1.5% by weight as a percentage of the whole. That's it.

  On the other hand, the content of catechins is 800 mg or less per 10 g of tea leaves, preferably 700 mg or less, as a ratio to the soluble solid content derived from tea leaves ([g] = total amount of extract [g] × Brix [%] / 100). It is 15.0% by weight or less, preferably 13.5% by weight or less, more preferably 10.0% by weight or less, and particularly preferably 8.0% by weight or less. As will be described later, according to the study by the present inventors, the total amount of amino acids per solid content derived from tea leaves is 2.5% by weight or more for the tea extract prepared by mixing the tea extract with the low temperature extract of tea leaves. It has been confirmed that the tea extract has a rich and thick flavor. Of the tea extracts containing this amino acid at a high concentration, those having a catechin content (total amount of catechin) exceeding 15.0 felt a bitter bitter taste (see Comparative Example A1). Those having the amino acid content (total amount of amino acids) exceeding 5.0% by weight have no bitter taste (see Comparative Example A1 ′ and Example C3), and particularly those having an amino acid content of 7.0% by weight or more Has a rich umami (see Examples D4 ′ and E4), and even if the catechin content is 15.0 or less, those having an amino acid content of 5.0 or less have a slight bitterness (Example B3). , See D4).

An additive may be added to the obtained tea extract as necessary. Examples of the additive include ascorbic acid or a salt thereof, a pH adjuster, a fragrance, and a coloring agent.
In addition, the tea extract can be subjected to a separation operation such as centrifugation or filtration to increase the clarification degree. Moreover, it can also be made into the form of a concentrate and the form (powder) of a dried material by performing concentration operation and drying operation. The inventors of the present invention have prepared a concentrated solution prepared by concentrating a tea extract containing a high amount of theanine prepared by mixing a low temperature extract of tea leaves with an enzyme extract, and after lyophilizing the concentrated solution into a powder form. The tea extract (reduced) prepared by dissolving again in water has been confirmed to have good flavor.

EXAMPLES Hereinafter, the present invention will be described more specifically with reference to examples, but the present invention is not limited to these examples. In the following examples (including reference examples and comparative examples), two types of tea leaves (indicated as “medium” or “weak”) were used.
Reference example 1
A column-type extractor was filled with 10 g of green tea leaves (degree of fire: medium), 100 mL of 25 ° C. ion exchange water was added from the top of the extractor, and the green tea leaves were immersed. 25 ° C. ion exchange water was continuously passed at a flow rate of 50 mL / min for 20 minutes, and during that time, the liquid continuously discharged from the lower part was sampled every 2 minutes. Thereafter, catechin and amino acid in the sampling solution were measured.
HPLC was used for the measurement method of catechin. The specific measurement method is as follows.
(HPLC conditions)
HPLC apparatus: TOSOH HPLC system LC8020 model II
Column: TSKgel ODS80T sQA (4.6 mm x 150 mm)
Column temperature: 40 ° C
Mobile phase A: water-acetonitrile-trifluoroacetic acid (90: 10: 0.05)
Mobile phase B: water-acetonitrile-trifluoroacetic acid (20: 80: 0.05)
Detection: UV275nm
Injection volume: 20 μL
Flow rate: 1 mL / min.
Gradient program:
Time (min)% A% B
0 100 0
5 92 8
11 90 10
21 90 10
22 0 100
29 0 100
30 100 0
Standard substances: catechin, epicatechin, gallocatechin, epigallocatechin, catechin gallate, epicatechin gallate, gallocatechin gallate and epigallocatechin gallate (Kurita high purity reagent)
HPLC was also used as a method for measuring amino acids. The specific measurement method is as follows.
(HPLC conditions)
HPLC device: Waters amino acid analyzer 2695
Column: AccQ-Tag column (3.9 mm x 150 mm)
Column temperature: 40 ° C
Mobile phase A: AccQ-TagA (pH 5.8)
Mobile phase B: acetonitrile Mobile bed C: water / methanol = 9/1
Detection: EX250nm EM395nm Gain100
Injection volume: 5 μL
Gradient program:
Time (min) Flow rate (ml / min)% A% B% C
0 1 100 0 0
1 1 99 1 0
16 1 97 3 0
25 1 94 6 0
35 1 86 14 0
40 1 86 14 0
50 1 82 18 0
51 1 0 60 40
54 1 100 0 0
75 1 0 60 40
110 0 0 60 40
Standard substances: 18 amino acids (arginine, lysine, histidine, phenylalanine, tyrosine, leucine, isoleucine, methionine, valine, alanine, glycine, proline, glutamic acid, serine, threonine, aspartic acid, tryptophan, cystine) and theanine

  The results are shown in FIG. From FIG. 1, it was found that amino acids were extracted from green tea leaves at an earlier timing than catechins (denoted as catechin in the figure), and almost all of them were extracted around 10 minutes. On the other hand, it was found that some catechins remained even after 20 minutes. By selecting the extraction time by low temperature extraction, it was confirmed that extraction of catechins (astringency components) can be suppressed and amino acids (umami components) can be selectively extracted.

Reference example 2
A low temperature extract was obtained and analyzed for amino acids and catechins in the same manner as in Reference Example 1 except that the tea leaves were changed to green tea leaves (degree of fire: weak). Even when the green tea leaves were changed, it was confirmed that amino acids were extracted earlier than catechins. As in Reference Example 1, almost all amino acids were extracted around 10 minutes. The amount of amino acid in the extract at this time was 167 mg.
Comparative Example 1
First, as a first step, 10 g of green tea leaves (degree of fire: medium) were sealed in a column type extractor, and 100 mL of 25 ° C. ion exchange water was added from the top of the extractor to immerse the green tea leaves. Thereto, 25 ° C. ion-exchanged water was continuously passed at a flow rate of 50 mL / min for 20 minutes to obtain a low-temperature extract (sample A1). Next, 0.2 g each of protease and pectinase is added to the extraction residue after extracting the sample A1, and the total weight is adjusted to 160 g by adding ion exchange water at 40 ° C., and is kept at 40 ° C. to 50 mL / min. Then, circulation was conducted for 16 hours to carry out enzyme reaction. The obtained enzyme treatment liquid was heated at 90 ° C. for 10 minutes to deactivate the enzyme, thereby obtaining an enzyme reaction liquid (sample A2). Further, the total amount of Sample A1 and the total amount of A2 were mixed to obtain a tea extract (Sample A3).
The contents of amino acids and catechins in Sample A1 to Sample A3 were analyzed in the same manner as in Reference Example 1. In addition, the flavor of each sample was evaluated by three specialized panelists.

The results are shown in Table 1. The amount of recovered liquid (yield) was 972 g for sample A1 and 130 g for sample A2. The amino acid content was 57 mg for sample A1 and 103 mg for sample A2. Considering this result together with the reference example, almost all amino acids were extracted in the first step, but it is considered that the amount of amino acids produced was further increased by the degradation of the protein in the enzyme treatment in the second step.
On the other hand, the content of catechins was 671 mg for sample A1 and 171 mg for sample A2. Considering together with the reference example, it is considered that catechins that were not extracted in the first step were further extracted in the second step. Moreover, it was 0.60 when the ratio (a / b) of the amino acid (a) and catechin (b) of sample A2 was calculated.
Further, as a result of the flavor evaluation, sample A1 and sample A2 had different umami characteristics. Sample A1 had a fresh umami, while sample A2 had a rich and thick umami. In Sample A2, a bitter and astringent taste that seems to be derived from catechins was slightly felt. Further, it was found that the liquid (sample A3) obtained by mixing the sample A1 and the sample A2 has the flavor characteristics of the two liquids, that is, has a fresh, rich and thick taste. However, a slightly bitter taste was felt.

比較例２
茶葉を緑茶葉（火入れ度：弱）にする以外は、比較例１と同様にして低温抽出液（試料Ａ１’）を得、次にこの抽出残渣から酵素反応液を得（試料Ａ２’）、試料Ａ１’と試料Ａ２’の全量を混合して茶抽出物（試料Ａ３’）を得た。比較例１と同様に各試料におけるアミノ酸及びカテキン量を分析し、官能評価を行った。
結果を表２に示す。回収液量（収量）は、試料Ａ１’が４６２ｇ、試料Ａ２’が１２９ｇであった。また、アミノ酸の含量は、試料Ａ１’が１２０ｍｇ、試料Ａ２’が１８７ｍｇであった。この結果と参考例とを合わせて考察すると、比較例１と同様に、第一工程でアミノ酸がほぼ全量抽出されていたが、第二工程の酵素処理におけるタンパクの分解によってさらにアミノ酸の生成量が増加したと考えられる。

Comparative Example 2
A low temperature extract (sample A1 ′) was obtained in the same manner as in Comparative Example 1 except that the tea leaves were changed to green tea leaves (degree of fire: weak), and then an enzyme reaction solution was obtained from this extraction residue (sample A2 ′). The whole amount of sample A1 ′ and sample A2 ′ was mixed to obtain a tea extract (sample A3 ′). In the same manner as in Comparative Example 1, the amount of amino acid and catechin in each sample was analyzed, and sensory evaluation was performed.
The results are shown in Table 2. The amount of recovered liquid (yield) was 462 g for sample A1 ′ and 129 g for sample A2 ′. The amino acid content was 120 mg for sample A1 ′ and 187 mg for sample A2 ′. Considering this result together with the reference example, almost the same amount of amino acids was extracted in the first step as in Comparative Example 1, but the amount of amino acids produced was further increased by the degradation of the protein in the enzyme treatment in the second step. It is thought that it increased.

実施例１．茶抽出物の製造（１）
まず、第一工程としてカラム型抽出機に１０ｇの緑茶葉（火入れ度：弱）を封入し、抽出機上部から７５℃のイオン交換水を１００ｍＬ加え、緑茶葉を浸漬させた。そこに７５℃のイオン交換水を５０ｍＬ／ｍｉｎの流量にて連続的に７０分通液し、高温抽出液を得た（試料Ｂ１）。次に試料Ｂ１を抽出した後の抽出残渣に、プロテアーゼ及びペクチナーゼを各０．２ｇずつ添加し、４０℃のイオン交換水を加え総重量１６０ｇに調整し、４０℃に保持したまま５０ｍＬ／ｍｉｎにて１６時間循環通液を行い、酵素反応を行った。得られた酵素処理液を９０℃１０分加熱し酵素を失活させ、酵素反応液を得た（試料Ｂ２）。さらに、上記試料Ｂ１全量及びＢ２全量を混合し、茶抽出物を得た（試料Ｂ３）。
試料Ｂ１〜試料Ｂ３におけるアミノ酸及びカテキン類の含量を参考例１と同様に分析した。また、各試料の香味について、専門パネラー３名で評価した。 On the other hand, the content of catechins was 337 mg for sample A1 ′ and 282 mg for sample A2 ′. When considered together with the reference example, it is considered that catechins that were not extracted in the first step were further extracted in the second step, as in Comparative Example 1. Moreover, it was 0.66 when the ratio (a / b) of the amino acid (a) and catechin (b) of sample A2 'was calculated.
Moreover, as a result of the flavor evaluation, the enzyme extract (sample A2 ′) obtained in the second step has a low content of catechins and a high concentration of amino acids. It had a rich umami taste and an excellent taste with relatively little bitterness and astringency. Furthermore, sample A3 ′, which is a mixture of sample A1 ′ and sample A2 ′, has a fresh, rich and thick umami taste, and has a flavor that is completely different from the conventional one, with astringency suppressed. It was a thing.

Example 1. Production of tea extract (1)
First, as a first step, 10 g of green tea leaves (heating degree: weak) were sealed in a column type extractor, and 100 mL of 75 ° C. ion exchange water was added from the top of the extractor to immerse the green tea leaves. Thereto, 75 ° C. ion exchange water was continuously passed at a flow rate of 50 mL / min for 70 minutes to obtain a high-temperature extract (sample B1). Next, 0.2 g each of protease and pectinase is added to the extraction residue after extracting sample B1, and the total weight is adjusted to 160 g by adding ion-exchanged water at 40 ° C., and kept at 40 ° C. to 50 mL / min. Then, circulation was conducted for 16 hours to carry out enzyme reaction. The obtained enzyme treatment liquid was heated at 90 ° C. for 10 minutes to inactivate the enzyme to obtain an enzyme reaction liquid (sample B2). Furthermore, the sample B1 whole quantity and B2 whole quantity were mixed, and the tea extract was obtained (sample B3).
The contents of amino acids and catechins in Sample B1 to Sample B3 were analyzed in the same manner as in Reference Example 1. In addition, the flavor of each sample was evaluated by three specialized panelists.

The results are shown in Table 3. The amount of recovered liquid (yield) was 3406 g for sample B1 and 139 g for sample B2. The amino acid content was 175 mg for sample B1 and 256 mg for sample B2, and the content of catechins was 1083 mg for sample B1 and 16 mg for sample B2. From this result, almost all catechins were extracted by the first step (high temperature extraction), and free amino acids were extracted by the first step (high temperature extraction). Furthermore, it is considered that the amount of amino acids produced has increased.
Sample A2 ′ in Comparative Example 2 and Sample B2 in Example 1 differ in whether an enzyme reaction solution is obtained from an extraction residue after low-temperature extraction or an enzyme reaction solution is obtained from an extraction residue after high-temperature extraction. Comparing the catechin extraction amount of sample A1 ′ and the catechin extraction amount of sample B1, the catechin extraction amount of sample B1 is about 3.2 times the catechin extraction amount of sample A1 ′. Further, when the amino acid amount of sample A2 ′ and the amino acid amount of sample B2 are compared, the amino acid amount of sample B2 is about 1.4 times the amino acid amount of sample A2 ′. From this, it can be seen that by performing high-temperature extraction before enzyme extraction, that is, by removing catechins, an enzyme reaction is efficiently performed and a large amount of amino acids can be extracted. It can be considered that by removing catechins, the reaction of the enzyme was enhanced and the action of the enzyme was sufficiently exerted.

実施例２．茶抽出物の製造（２）
まず、第一工程としてビーカーに１０ｇの緑茶葉（火入れ度：弱）を封入し、８０℃の０．２％塩酸を１５０ｍＬ加え（ｐＨ２．０）、８０℃を保った状態で５時間浸漬した後、顆粒状の水酸化ナトリウムを０．３２ｇ加え、ｐＨを６．６に調整した（試料Ｃ１）。次に試料Ｃ１を抽出した後の抽出残渣に、プロテアーゼ及びペクチナーゼを各０．２ｇずつ添加し、４０℃のイオン交換水を加え総重量１６０ｇに調整し、４０℃に保持したまま５０ｍＬ／ｍｉｎにて１６時間循環通液を行い、酵素反応を行った。得られた酵素処理液を９０℃１０分加熱し酵素を失活させ、酵素反応液を得た（試料Ｃ２）。さらに、上記試料Ｃ１全量及びＣ２全量を混合し、茶抽出物を得た（試料Ｃ３）。
試料Ｃ１〜試料Ｃ３におけるアミノ酸及びカテキン類の含量を参考例１と同様に分析した。また、各試料の香味について、専門パネラー３名で評価した。
結果を表４に示す。回収液量（収量）は、試料Ｃ１が２５２ｇ、試料Ｃ２が１２９ｇであった。また、アミノ酸の含量は、試料Ｃ１が１７２ｍｇ、試料Ｃ２が３２５ｍｇであり、カテキン類の含量は、試料Ｃ１が４４２ｍｇ、試料Ｃ２が２０３ｍｇであった。この結果から、第一工程（酸液処理）によりカテキン類が多量に抽出されたこと、第一工程（酸処理）で遊離のアミノ酸が抽出されるが第二工程の酵素処理におけるタンパクの分解によってさらにアミノ酸の生成量が増加したことが考察される。
比較例２における試料Ａ１’と実施例２における試料Ｃ１のカテキン類の抽出量を比較すると、試料Ｃ１のカテキン抽出量が試料Ａ１’のカテキン抽出量の約１．３倍となっている。また、比較例２における試料Ａ２’のアミノ酸量を比較すると、試料Ｃ２のアミノ酸量が試料Ａ２’のアミノ酸量の約１．７倍となっている。比較例２における試料Ａ２’と実施例２における試料Ｃ２とでは、酵素抽出の前にカテキン類を除去する工程（弱酸液処理）があるかないかの違いがある。実施例２からも、酵素抽出の前にカテキン類を除去することで、効率的に酵素反応が行われ、アミノ酸を多量に抽出できることがわかる。
なお、試料Ｃ２のアミノ酸（a）とカテキン類（b）の比率（a／b）を算出すると、１．６０であった。 In addition, it was 15.79 when the ratio (a / b) of the amino acid (a) and catechin (b) in sample B2 was calculated.

Example 2 Production of tea extract (2)
First, as a first step, 10 g of green tea leaves (heating degree: weak) were sealed in a beaker, 150 mL of 80% 0.2% hydrochloric acid was added (pH 2.0), and immersed for 5 hours while maintaining 80 ° C. Thereafter, 0.32 g of granular sodium hydroxide was added to adjust the pH to 6.6 (Sample C1). Next, 0.2 g each of protease and pectinase is added to the extraction residue after extracting sample C1, and ion exchange water at 40 ° C. is added to adjust the total weight to 160 g, and the mixture is kept at 40 ° C. to 50 mL / min. Then, circulation was conducted for 16 hours to carry out enzyme reaction. The obtained enzyme treatment liquid was heated at 90 ° C. for 10 minutes to deactivate the enzyme, and an enzyme reaction liquid was obtained (sample C2). Further, the sample C1 total amount and the C2 total amount were mixed to obtain a tea extract (sample C3).
The contents of amino acids and catechins in Sample C1 to Sample C3 were analyzed in the same manner as in Reference Example 1. In addition, the flavor of each sample was evaluated by three specialized panelists.
The results are shown in Table 4. The amount of recovered liquid (yield) was 252 g for sample C1 and 129 g for sample C2. The amino acid content was 172 mg for sample C1 and 325 mg for sample C2, and the content of catechins was 442 mg for sample C1 and 203 mg for sample C2. From this result, a large amount of catechins was extracted in the first step (acid solution treatment), and free amino acids were extracted in the first step (acid treatment). Furthermore, it is considered that the amount of amino acids produced has increased.
When comparing the extracted amount of catechins of sample A1 ′ in comparative example 2 and sample C1 in example 2, the extracted amount of catechin in sample C1 is about 1.3 times the extracted amount of catechin in sample A1 ′. Moreover, when the amino acid amount of sample A2 'in the comparative example 2 is compared, the amino acid amount of sample C2 is about 1.7 times the amino acid amount of sample A2'. There is a difference between Sample A2 ′ in Comparative Example 2 and Sample C2 in Example 2 whether or not there is a step (weak acid solution treatment) for removing catechins before enzyme extraction. Also from Example 2, it can be seen that by removing catechins prior to enzyme extraction, an enzyme reaction is efficiently performed and a large amount of amino acids can be extracted.
In addition, it was 1.60 when the ratio (a / b) of the amino acid (a) and catechin (b) of sample C2 was calculated.

実施例３．茶抽出物の製造（３）
まず、第一工程としてカラム型抽出機に１０ｇの緑茶葉（火入れ度：中）を封入し、抽出機上部から２５℃のイオン交換水を１００ｍＬ加え、緑茶葉を浸漬させた。そこに２５℃のイオン交換水を５０ｍＬ／ｍｉｎの流量にて連続的に２０分通液し、低温抽出液を得た（試料Ｄ１）。次に第二工程として、試料Ｄ１抽出後の抽出残渣に７５℃のイオン交換水を１００ｍＬ加えた上で、７５℃のイオン交換水を５０ｍＬ／ｍｉｎの流量にて連続的に４０分通液し、高温抽出液を得た（試料Ｄ２）。次に第三工程として、試料Ｄ２抽出後の抽出残渣に、酵素としてプロテアーゼ及びペクチナーゼを各０．２ｇずつ添加し、４０℃のイオン交換水を加え総重量１６０ｇに調整し、４０℃に保持したまま５０ｍＬ／ｍｉｎにて１６時間循環通液を行い、酵素処理（反応）を行った。その後、得られた酵素処理液を９０℃で１０分加熱して酵素を失活させ、酵素抽出液を得た（試料Ｄ３）。第四工程として、上記試料Ｄ１及びＤ３全量を混合し、茶抽出物を得た（試料Ｄ４）。
試料Ｄ１〜Ｄ４について、参考例１と同様にして、アミノ酸及びカテキン類の含量を分析した。また、専門パネラー３名により香味評価を実施した。

Example 3 Production of tea extract (3)
First, as a first step, 10 g of green tea leaves (degree of fire: medium) were sealed in a column type extractor, and 100 mL of 25 ° C. ion exchange water was added from the top of the extractor to immerse the green tea leaves. Thereto, 25 ° C. ion exchange water was continuously passed at a flow rate of 50 mL / min for 20 minutes to obtain a low-temperature extract (sample D1). Next, as a second step, 100 mL of 75 ° C. ion exchange water is added to the extraction residue after sample D1 extraction, and then 75 ° C. ion exchange water is continuously passed at a flow rate of 50 mL / min for 40 minutes. A high temperature extract was obtained (sample D2). Next, as a third step, 0.2 g each of protease and pectinase as enzymes are added to the extraction residue after sample D2 extraction, ion-exchanged water at 40 ° C. is added to adjust the total weight to 160 g, and the temperature is maintained at 40 ° C. The solution was circulated for 16 hours at 50 mL / min and subjected to enzyme treatment (reaction). Thereafter, the obtained enzyme treatment liquid was heated at 90 ° C. for 10 minutes to deactivate the enzyme, thereby obtaining an enzyme extract (sample D3). As a 4th process, the said sample D1 and D3 whole quantity was mixed and the tea extract was obtained (sample D4).
Samples D1 to D4 were analyzed for the content of amino acids and catechins in the same manner as in Reference Example 1. In addition, flavor evaluation was carried out by three specialized panelists.

The results are shown in Table 5. The high-temperature extract (sample D2) obtained in the second step is an extract to be discarded in the present invention, contains almost no amino acids, contains only catechins, and the results of flavor evaluation are also bitter. It had a feeling of unpleasant odor. On the other hand, the enzyme extract (sample D3) obtained in the third step contains almost no catechins, contains amino acids at a high concentration, and has a rich and rich umami flavor. However, it had excellent bitterness with little bitterness and astringency. Moreover, it was 15.13 when the ratio (a / b) of the amino acid (a) of sample D3 and catechin (b) was computed. From this result, it is considered that the content of catechins in the enzyme extract (sample D3) obtained in the third step was suppressed by removing catechins in the second step.
Furthermore, sample D4 obtained by mixing sample D1 and sample D3 was a green tea extract having a complex umami taste and astringency that was completely different from the conventional one, with astringency suppressed.

There is a difference between the sample A2 which is an enzyme reaction solution in Comparative Example 1 and the sample D3 which is an enzyme reaction in Example 3 whether or not there is a step of removing catechins before enzyme extraction. Comparing the amino acid contents of sample A2 and sample D3, the amino acid content of sample D3 is about 1.5 times that of sample A2. Therefore, by removing catechins before enzyme extraction, the enzyme can be efficiently removed. It is understood that a large amount of amino acids can be extracted by the reaction. It can be considered that by removing catechins, the reaction of the enzyme was enhanced and the action of the enzyme was sufficiently exerted.
Example 4 Production of tea extract (4)
A low temperature extract (sample D1 ′) is obtained in the same manner as in Example 3 except that the tea leaves are green tea leaves (degree of fire: weak), and then a high temperature extract (sample D2 ′) is obtained from this extraction residue, An enzyme reaction solution was obtained from this extraction residue (sample D3 ′), and the whole amount of sample D1 ′ and sample D3 ′ was mixed to obtain a tea extract (sample D4 ′). In the same manner as in Example 3, the amounts of amino acids and catechins in each sample were analyzed, and sensory evaluation was performed using three specialized panelists.
The results are shown in Table 6. The amount of recovered liquid (yield) was 461 g for sample D1 ′, 2945 g for sample D2 ′, and 139 g for sample D3 ′. The amino acid content was 167 mg for sample D1 ′, 8 mg for sample D2 ′, and 256 mg for sample D3 ′. Considering this result together with the reference example, almost all amino acids were extracted in the first step, but it is considered that the amount of amino acids produced was further increased by the degradation of the protein in the enzyme treatment in the third step.
On the other hand, the content of catechins was 507 mg for sample D1 ′, 576 mg for sample D2 ′, and 16 mg for sample D3 ′. Considering together with the reference example, it is considered that almost all catechins remaining in the first step were extracted in the second step. Moreover, it was 15.79 when the ratio (a / b) of the amino acid (a) and catechin (b) of sample D3 'was calculated.

Example 5 FIG. Production of tea extract (5: scale up)
The productivity of the tea extract of the present invention was examined.
First, as a first step, 2.00 kg of green tea leaves (heating degree: weak) were sealed in a column type extractor, 26.4 kg of 25 ° C. ion exchange water was added from the top of the extractor, and the green tea leaves were immersed. Thereto, 25 ° C. ion exchange water was continuously passed at a flow rate of 3.3 L / min for 30 minutes to obtain a low temperature extract (sample E1). Next, as the second step, the temperature of ion exchange water to be passed was switched to 85 ° C. and passed continuously for 60 minutes at a flow rate of 3.3 L / min to obtain a high temperature extract (sample E2). Thereafter, as a third step, 40 g each of protease and pectinase as enzymes are added to the extraction residue after sample E2 extraction, 6.00 g of L-ascorbic acid is added as an antioxidant, and ion exchange water at 40 ° C. is added. The total weight was adjusted to 32 kg, and circulation reaction was carried out at 5.0 L / min for 16 hours while maintaining the temperature at 40 ° C. to carry out the enzyme reaction. The obtained enzyme treatment liquid was heated at 90 ° C. for 10 minutes to deactivate the enzyme, and an enzyme extract was obtained (sample E3). Further, as a fourth step, the sample E1 and the sample E3 were mixed to obtain a tea extract (sample E4).
Samples E1 to E4 were analyzed for the content of amino acids and catechins in the same manner as in Reference Example 1.
The results are shown in Table 7. The amino acid content was 18.8 g for sample E1, 4.5 g for sample E2, and 41.8 g for sample E3. On the other hand, the content of catechins was 67.3 g for sample E1, 80.0 g for sample E2, and 31.4 g for sample E3.
Considering this result together with Example 4, as in Example 4, the amino acid content is high in the low temperature extract (sample E1) and the enzyme extract (sample E3), and the catechins in the high temperature extract (sample E2). As a result, it was confirmed that the production method of the present invention can be produced without any problems even at the actual production level.

Example 6 Production of tea extract (powder) First, as a first step, the mixed solution (sample D4 ′) obtained in Example 4 was concentrated to Brix15 by an evaporator to obtain a concentrated extract (sample F1). Next, as a second step, the sample F1 was powdered with a freeze dryer to obtain a green tea powder (sample F2). Next, as a third step, an appropriate amount of ion-exchanged water was added to the sample F2 so as to be Brix15 to obtain a reduced concentrated extract (sample F3).
Sample F1 and Sample F3 were analyzed for amino acid and catechin content in the same manner as in Reference Example 1. Moreover, the flavor evaluation was implemented by three special panelists.
As a result of the flavor evaluation, both sample F1 and sample F3 had rich and rich umami taste, and were excellent in palatability without bitterness and astringency. From this, it was found that the flavor of the concentrated extract was not impaired even when the concentrated extract was powdered by a method such as freeze-drying and further dissolved again.

Example 7 Production of tea beverage A tea beverage was produced using the tea extract (sample D4) produced in Example 3. That is, 45 g of green tea leaves were extracted with a kneader (80 ° C., 10 minutes), and the tea leaves were separated with a centrifuge and a filter to obtain a green tea liquid. 2 g of acid) and 2 g of sodium bicarbonate (sodium bicarbonate) are added, and sample D4 is added so that the amount of amino acid derived from sample D4 is 20 ppm in the final beverage, and finally pure water is added to adjust to 7 L. It was set as the preparation liquid. And after preparing this UHT sterilization (130 degreeC, 1 minute), it filled with a 500 mL PET bottle container, and the container-packed green tea drink was obtained. Further, a green tea beverage was obtained in the same manner except that the sample D4 was not added as a control. When the flavor of this green tea beverage was evaluated, the green tea beverage to which the sample D4 was added had a complex taste and a novel astringency was suppressed as compared with the green tea beverage to which the sample D4 was not added (control). It was a green tea beverage with flavor characteristics.
Further, a tea drink was produced in the same manner using the tea extract (sample D4 ′) produced in Example 4. This tea beverage was also a green tea beverage having a new flavor characteristic with a complex taste and astringency suppressed as compared with the control.

It is a graph which shows the extraction tendency of catechins and an amino acid at the time of extracting a green tea leaf with 25 degreeC ion-exchange water by the conditions of a reference example.

Claims (6)

A tea extract obtained by bringing a solvent into contact with tea leaves, comprising at least an amino acid containing theanine and catechins, wherein the ratio of the total amount of the amino acids to the solid content derived from tea leaves in the tea extract is 7.0. The ratio of theanine to the total amount of the amino acids is 0.10 to 0.23 , and the ratio of the total amount of catechins to the tea leaf-derived solid content in the tea extract is 15.0% by weight or less. Is a tea extract. The proportion of theanine against the total amount of amino acids is 0.15 or more, the tea extract according to claim 1. The tea extract according to claim 1 or 2, wherein theanine is added as a low-temperature extract of tea leaves obtained by extracting tea leaves with a solvent of 40 ° C or lower. The tea extract according to any one of claims 1 to 3, wherein the Brix of the tea extract is 0.1 to 20%. The tea extract which dried the tea extract of any one of Claims 1-4, and was made into powder form. Container-packed tea drink containing the tea extract according to any one of claims 1 to 5.

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